Cut ahi into small cubes. Add all ingredients (except wonton skins) into food processor and pulse carefully to form a semi-chunky mousse. If the mixture seems too dry, add another egg.

Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Wet the edges of the wonton wrapper with water. Fold the wrapper in half and press edges together to seal.

Heat a frying pan to medium-high heat. When hot, add a little oil using a napkin (use just enough oil to wet the surface). Place the dumplings on hot pan and cover for about 2 minutes. Lift the lid, and add enough water to create steam (2-4 tablespons) and quickly close the lid. Let the pot stickers steam for about 4 minutes. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. Serve hot with your favorite dipping sauce.